Sweet Pea Cake

The only thing that beats my love to cook is my love to eat. I eat a pretty clean diet and have a ton of fun converting recipes to healthier versions without any sacrifice of flavor.

subheading: SWEET PEA CAKE WITH LEMON BUTTER CREAM ICING (YIELD: 3 NINE-INCH PANS):

subheading: FOR THE CAKE:

425 grams (3 cups) fresh or frozen peas

300 grams (1⅓ cups) unsalted butter, softened

250 grams (1¼ cups) granulated sugar

5 eggs

3 tsp. vanilla extract

1 lemon, zest and juice

375 grams (3 cups) all-purpose flour, sifted

1 tbsp. baking powder

1 tsp. kosher salt

subheading: FOR THE ICING:

340 grams (3 cups) unsalted butter, softened

800 grams (7 cups) powdered sugar

¼ cup fresh lemon juice

3 tbsp. heavy cream

1 tbsp. lemon zest

½ tsp. kosher salt

Directions at gardenandgun.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer